A twist on traditionEasy Chinese dumplings can be savory or sweet

For pot stickers, the answer is both. These Chinese dumplings, also called Peking ravioli, are essentially sauteed first, then steamed.

The result: a bite-size dumpling that’s crisp on the bottom, tender on top and filled with a stuffing that showcases the intoxicating flavors of China.

For the home cook, the biggest challenge is making the dough for the dumplings. It can be tricky, time-consuming and, for chef Amy Ahrensdorf, a waste of time. The self-proclaimed pot-sticker lover prefers a simple, minimalist version made using the wonton wrappers now sold in mainstream markets.

“I always loved ordering them, and because I’m a chef, I decided to figure out how to make them at home. I call them ‘one-bite wonders,’ ” said Ahrensdorf, owner of Love at First Bite, a Phoenix-based culinary consulting business.

“With wrappers, you get all the flavor without all the work.”

Fillings can be virtually anything and incorporate the sweet, hot, sour and bitter flavors of the centuries-old cuisine. Typically, the fillings include ground pork, chicken, veal, shrimp and crab. For vegetarians, serve pot stickers filled with cabbage, shiitake mushrooms, minced tofu, celery and carrots, chives or a combination of several.

Pot stickers are traditionally savory, but Ahrensdorf turns them into dessert with fruit fillings and sugar. The fillings are best with finely ground ingredients, so she recommends using a food processor rather than a knife to chop.

Filling each wrapper takes about 30 seconds to assemble, and cooking takes less than 10 minutes. Folding the pot stickers is almost intuitive, and sealing them is just a matter of brushing an edge of the dough with a little beaten egg.

The cooking technique calls for browning the pot stickers in high-heat oil, such as canola, grapeseed or peanut. Be careful not to overcrowd the pan.

“It sounds like an oxymoron, but they are easiest to make in a non-stick skillet,” said Ahrensdorf, who once made 2,500 pot stickers for the Scottsdale Culinary Festival and toyed with the idea of opening a pot-sticker food truck.

Brown the stickers for a few minutes in oil, then add to a little water or seasoned sauce. Cover and steam for three or four minutes, then uncover and finish browning.

Another tip: Use the best ingredients available. “A pot sticker is fast cooking and eaten in one or two bites,” Ahrensdorf said, “so there’s no room for inferior flavors.”

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Pot sticker expert Amy Ahrensdorf demonstrates how to fill, shape and seal wonton wrappers to make the perfect dumpling @shreveporttimes.com.